Chocolate Zucchini Muffins Food
CHOCOLATE ZUCCHINI MUFFINS
I found this recipe on Allrecipes. It is so delicious! Perhaps not for those on a low-fat diet, but all in all, pretty good for you. Moist, chocolate-y and so good. My husband hates zucchini, but he will eat these. Prep time does not include shredding zucchini. At the advice of a reviewer, I am posting this note. If you find that the cocoa will clump if you mix it with the vanilla and zucchini, you can add it instead with the flour and other dry ingredients. Enjoy!
Provided by Amanda Beth
Categories Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Lightly grease two 12 cup muffin tins with shortening or line with paper cups.
- In a large bowl, beat eggs.
- Beat in sugar and oil.
- Add cocoa, vanilla, zucchini, and stir well.
- Stir in flour, baking soda, baking powder, salt and spices.
- Mix just until moist.
- Pour batter into prepared muffin tins until 2/3 full.
- Bake at 350 for 20-25 minutes.
- Remove from pan and cool on a wire rack.
- Store loosely covered.
CHOCOLATE ZUCCHINI MUFFINS
Chocolate, zucchini and nuts come together in a super moist muffin.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, stir flour, brown sugar, cocoa, baking soda, and salt with spoon. In small bowl, beat buttermilk, melted butter, egg and vanilla with whisk until blended. Pour buttermilk mixture into flour mixture; stir until just moistened. Stir in zucchini, chocolate chips and walnuts. Divide batter evenly among muffin cups.
- Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Muffin, Sodium 240 mg, Sugar 17 g, TransFat 0 g
CHOCOLATE ZUCCHINI MUFFINS
Make and share this Chocolate Zucchini Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 45m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Grease and flour or line* 12 wells in a muffin tin. Set aside.
- In a large bowl, mix together the eggs, oil and buttermilk. Add in all of the dry ingredients, including spices. Mix thoroughly. Stir in pecans and zucchini.
- Fill the prepared wells about 3/4 of the way.
- Bake 30-40 minutes or until a toothpick inserted into the center of the center muffin comes out mostly clean.
Nutrition Facts : Calories 166, Fat 8.6, SaturatedFat 1.2, Cholesterol 24, Sodium 64.3, Carbohydrate 19.8, Fiber 1.2, Sugar 8.4, Protein 3.2
CHOCOLATE ZUCCHINI MUFFINS
A wonderful way to use the extra bounty of summer, and make a tasty treat. You can adjust the recipe to suit your family's tastes, or create your own variations. For an optional topping use any, all or a combination of the following: equal parts brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking.
Provided by Larry B
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
- In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
- Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
- Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 29.7 g, Cholesterol 23.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 169.8 mg, Sugar 17 g
TRIPLE CHOCOLATE ZUCCHINI MUFFINS
Moist and hearty muffins packed with protein and other goodness. The zucchini makes these nice and moist without changing the flavor. There are lots of variations you can make. The rolled oats add chewiness and are a good source of protein and fiber, but you can replace with any kind of flour. I chose to use honey and brown sugar instead of refined white sugar. My protein powder was quite sweet, so these were as sweet as brownies. You could also use regular sized chocolate chips, but I like how the mini ones distribute the chocolate flavor more.
Provided by caro caro
Categories Quick Breads
Time 55m
Yield 12 Muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with non-stick spray or line with paper baking cups.
- Mix dry ingredients in a medium bowl with a wire whisk.
- Mix liquid ingredients and shredded zucchini in a small bowl with whisk.
- Make a well in the dry ingredients, then pour in liquid mixture. Stir a few times with a wooden spoon or scraper to incorporate gently.
- Fold in chocolate chips.
- Scoop 1/3 batter per muffin into muffin tin.
- Bake for 20-22 minutes until a toothpick inserted in the center of a muffin comes out clean. Let cool for at least 10 minutes before taking muffins out or they may fall apart.
CHOCOLATE PUDDING ZUCCHINI MUFFINS
Make and share this Chocolate Pudding Zucchini Muffins recipe from Food.com.
Provided by Chef Lulu13
Categories Quick Breads
Time 25m
Yield 30 muffins
Number Of Ingredients 13
Steps:
- Beat eggs, oil, sugar, pudding mix, vanilla and zucchini together.
- Blend dry ingredients and add to zucchini mixture; mix well.
- Scoop into greased muffin tins.
- Bake 17-20 minutes at 350°.
- ** Makes 2 1/2 dozen muffins. I made 2 dozen regular plus 1 dozen mini muffins.
- ** You could also grease two loaf pans and bake 1 hour at 350° for Chocolate Pudding Zucchini Bread.
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
This is my adaptation/combination of several different zucchini muffin recipes. It's flexible and invites substitutions - yellow squash for the zucchini, different proportions of white and whole wheat flour, stir in walnuts instead of the chocolate chips, etc. etc. Make it your own!
Provided by Jessi L
Categories Quick Breads
Time 40m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 14
Steps:
- Stir together whole wheat flour, white flour, cocoa, salt, baking soda, baking powder, and ground flax.
- In a separate bowl, cream together butter, oil, and sugar.
- Add the eggs and soured milk to the creamed butter/sugar mixture.
- Fold liquid ingredients into the flour mixture.
- When flour mixture is becoming moistened, fold in shredded zucchini and chocolate chips.
- Pour into greased muffin tin.
- Bake for 18-20 minutes in a 350 degree preheated oven. Let cool briefly in pan, then remove muffins to wire rack to cool completely. These freeze wonderfully, just pack into a sealable plastic bag when room temperature and place in freezer.
ZUCCHINI-CHOCOLATE CHIP MUFFINS
These muffins are packed with zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.
Provided by Eva Howard
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 30.6 g, Cholesterol 15.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 212 mg, Sugar 17.1 g
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